With dine-in still shut down in most places around the US (and the world), restaurants are trying to survive by going off-premise through a combination of delivery and takeout. The Spoon’s Chris Albrecht caught up with Chowly‘s Sterling Douglass to talk about the rapidly changing restaurant landscape and to discuss strategies for going off-premise.
This conversation took place as part of The Spoon’s COVID-19 Virtual Strategy Summit. If you missed the summit and would like to see some of what you missed, all the sessions are now available to watch.
You can get this episode on Apple Podcasts, Spotify or wherever you get your podcasts. You can also download direct to your device or just click play below.
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